Your family will love this Pomegranate Chipotle Barbecue Sauce. It’s sweet, smoky, and only as spicy as you make it — perfect for ribs, chicken, burgers and more.
I’ve made this easy Pomegranate Chipotle Barbecue Sauce countless times and it never disappoints. It pairs beautifully with ribs, chicken, shrimp, pulled pork, brisket, burgers and grilled vegetables. The first step reduces pomegranate juice into a rich concentrate that also serves as homemade pomegranate molasses—handy for dressings, marinades and cocktails.
Pomegranate Chipotle BBQ Sauce Ingredient Notes
- 100% pomegranate juice – Use a 100% pomegranate juice for the best flavor and natural sweetness. Many grocery stores carry ready-made pomegranate juice in the produce or natural foods aisle.
- Chipotle peppers – Canned chipotle peppers in adobo provide smoky heat and can be chopped fine. You can adjust the amount to control the level of spice.
Ingredients
- 2 cups 100% pomegranate juice
- 1/4 cup fresh lemon juice
- 1/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup chipotle peppers, very finely chopped (adjust to taste)
- 1 (15-ounce) can tomato sauce
- 1 tablespoon yellow mustard
- 1 cup light brown sugar
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
How to Make Pomegranate Chipotle Barbecue Sauce
- Combine the pomegranate juice, lemon juice and granulated sugar in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and maintain a strong simmer. Stir occasionally until the liquid reduces to a thick syrup that coats the back of a spoon. This reduction concentrates the pomegranate flavor and creates a lovely molasses-like base.
- Add the apple cider vinegar, chopped chipotle peppers, tomato sauce, mustard, brown sugar, salt, onion powder and garlic powder. Bring the mixture back to a boil, then lower the heat and simmer until the sauce reaches the consistency you prefer for barbecue sauce.
Note: If you stop after the first step, you will have homemade pomegranate molasses. It’s a versatile ingredient for dressings, dips, marinades or cocktails.
Pomegranate Chipotle BBQ Sauce Taste
This sauce balances smoky chipotle heat with the bright, sweet-tart character of pomegranate. The tomato sauce and brown sugar round out the body and sweetness, while the vinegar and lemon add acidity to lift the flavors. The final result is a fruity, smoky barbecue sauce that adds complexity to smoked, roasted or grilled dishes.
Pomegranate Chipotle Sauce Tips
Adjust the spiciness – If you’re serving kids or anyone sensitive to heat, make a milder batch by reducing the chipotle or divide the sauce into two pots and add chipotle to only one. That way everyone can choose their preferred level of heat.
How to use on ribs – For ribs, you can apply a dry rub first or skip it and rely on the sauce for flavor. If using as a glaze, baste the ribs during the final 30 minutes of cooking and reserve extra sauce for serving. This recipe makes enough to coat and serve two four-pound racks of St. Louis–style ribs with extras at the table.
Consistency – Simmer longer for a thicker glaze or shorten cooking time for a looser sauce. The sauce will also thicken slightly as it cools.
Ways to Use Pomegranate Sauce
- Glaze for meat: Brush onto grilled or roasted ribs, chicken, lamb or shrimp.
- Marinade: Use as a marinade for shrimp, salmon, tofu or pork before grilling or roasting.
- Dip: Serve as a dipping sauce for wings, skewers, vegetable sticks or crispy tofu bites.
- Salad dressing: Whisk with olive oil and a little extra vinegar to dress salads with a fruity, smoky twist.
- Sandwich or burger spread: Spread onto buns or sandwiches to add tang and depth.
- Roasted vegetables: Toss with roasted asparagus, Brussels sprouts, carrots or winter squash.
- Pizza alternative: Use in place of tomato sauce for a barbecue-style pizza — BBQ chicken pizza is a natural fit.
Storage and Make-Ahead
Store the cooled sauce in an airtight container or jar in the refrigerator for up to two weeks. For longer storage, freeze in portions for up to three months. Reheat gently on the stovetop before using; if frozen, thaw overnight in the fridge first.
Variations and Substitutions
- If you prefer a milder flavor, replace half the chipotle with smoked paprika for smoky notes without as much heat.
- Swap brown sugar for maple syrup or honey for a different sweetness profile.
- For a fruit-forward twist, blend in a small amount of cherry or cranberry juice with the pomegranate juice.
- Make it vegan-friendly by ensuring your mustard and sugar choices align with your preferences; the base recipe is otherwise plant-based.
This Pomegranate Chipotle Barbecue Sauce is an easy way to elevate weeknight meals and special occasion cookouts alike. Its balance of sweet, smoky and tangy flavors makes it versatile across many proteins and vegetables. Experiment with heat and sweetness levels to find the version your family loves most.